These golden tubes of penne pasta are made with a mix of maize and rice flour, making it completely gluten-free.
Even those not avoiding wheat or gluten will enjoy this.
Couscous Base Organic 12x500g
Lenticchie di Colfiorito (Colfiorito Lentils) Organic 12x350g
These lentils hail from Colfiorito, the high plain that spans Umbria and Marche, an area famous for its high-quality lentils. Firm and tasty, they are excellent with a peppery oil.
This quick and easy lentil needs no soaking, cooking from dry in just 20 minutes. Brilliant in Umido cooked with pancetta, onion and broth. Try also with chilli for a great winter warmer!
CousCous di Farro (spelt couscous) Organic12x500g
Spelt has a slightly higher protein content than ordinary wheat and can be tolerated by many people with wheat intolerances. It can be substituted for ordinary wheat flour in baked goods.
Polenta Istantanea (Instant Polenta) 12x500g
Polenta is coarsely ground Yellow Cornmeal, used in Italian cooking. Season with herbs, spices, sauted mushrooms, sun-dried tomatoes or garlic to make a delicious side dish or entree. Polenta can be sliced, baked or fried. Serve Polenta hot and topped with maple syrup for breakfast.
Polenta Tartufata (With Truffle) 12x350g
Polenta with truflle is an easy but luxurious truffle-flavored side dish.
Polenta Taragna (Rustic) 12x500g
Polenta Taragna is typical of Valtellina as well as of the valleys of Bergamo and Brescia. Its most characteristic trait is its dark color, due to the use of buckwheat flour (mixed with cornmeal).
Zuppa Rapida di Legumi e Cereali 12x300g
Zuppa Rapida made with a variety of pulses, beans and grains from orzo, lentils, black-eyed beans, tiny white haricot beans to peas. It is a wonderful array of colours and flavours, various textures that work in harmony with a short cooking time, no soaking is required.
Lenticchie Verdi Piccole (Green Lentils) Organic 12x500g
Ideal for warm salads, casseroles and stuffing as they tend to retain their shape after cooking.
Fave Sgusciate ( Skinned Broad Beans) 12x500g
Pod, purée and serve with a little fried garlic; parboil podded broad beans and peas, add some fried onion and serve with grilled halloumi and torn mint leaves. Top and tail very young broad beans and serve whole, in their pods, with a chunk of pecorino and some bread.